They may look (and sound) similar, but these green veggies have key differences in taste, texture, and nutrition.

Drop the broccoli rabe stems into the boiling water and blanch for 2 minutes. Add the tops and blanch for a final minute. Remove all and immerse in the ice water long enough to cool, then drain.

Broccoli rabe (pronounced "rahb") seems like it should be a type of broccoli. Its flowers look like tiny broccoli florets, and if you stripped its stalk of leaves, you might swear it's broccolini.

It may be broccoli rabe, raab, or rapini - whatever you know it as, here is how to grow the superb crop successfully ...

You and broccoli go wayyyy back. But what about its lesser-known cousin, broccoli rabe? First of all, it’s chewy, a little bitter and absolutely delicious. It’s ...

If broccoli rabe (BROK-a lee RAHB) seems elusive, perhaps it’s because it is—broccoli rabe goes by more names than a time-worn fugitive trying to dodge the FBI.

1 bunch broccoli rabe (about 1 pound), bottom 2 inches of the ends trimmed; 6 tablespoons extra-virgin olive oil, plus more as needed; ...

Spread the broccoli rabe in an even layer on the baking sheet and place in the oven. Roast, tossing halfway through, until the broccoli rabe is wilted, tender and some leaves are just crispy ...

1. Position a rack at the lowest level in the oven. Set the oven at 475 degrees. Sprinkle a large rimless baking sheet (about 15-by-13-inches) with cornmeal.

I spend many afternoons grabbing a bowl and filling it with rabe from Brussels sprouts, cabbage, arugula, and broccoli (but never kale). They don’t take much to be delicious.